Abstract: The invention provides a device (100, 200, 300, 600) for agitating a liquid, e.g. a milk frother, comprising: a main body (110) comprising an opening (116) adapted to releasably receive an inner container (120), which inner container is suitable for receiving the liquid; an agitation element (136) for agitating the liquid when the liquid is received in the inner container and the inner container is received in the opening of the main body; a driving element (132) for driving the agitation element; and an electrical connection (154, 152, 111) for providing electrical energy to the driving element. By providing an opening for releasably receiving an inner container, a separate container can be used in conjunction with the device. This container is releasable, so it can be put in a dishwashing machine or a sink with water without any risk of damaging the electrical components of the device. In this way, the container can be easily, hygienically and conveniently be cleaned.

Abstract: For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container (1) or a capsule-type formation, is expelled from the container or the capsule, and at least partially foamed and subsequently expelled by generating an at least partially turbulent flow.

Abstract: The invention describes a machine for making ice-cream which comprises a holding tank and a cooling and/or heating circuit for a liquid or semi-liquid foodstuff to be treated, a detection apparatus capable of detecting a characteristic parameter of this product, and a control unit capable of recognizing the product starting from this parameter, and for setting operating parameters for the machine on the basis of the product recognized.

Abstract: A machine for the treatment of food mixtures with an improved performance includes a container or cylinder for collecting a food mixture, integral with a frame structure and equipped with an upper lid, for closing the container and hinged to the frame, so as to be in a closed or open position on an upper opening of the container, in the container there being a rotating shaft, which is coaxial to the container and which supports in rotation scraping and mixing blades at the bottom and sides of the inner and bottom walls of the container, a blender being positioned in an opening of the lid. Particularly, the blender can be positioned so to be freely removable.

Abstract: The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids.

Abstract: A milk froth machine includes a base and a top cover. A heating element is electrically connected to a controller mounted in the base. First and second electric connectors are respectively mounted to the base and top cover and electrically connected to the controller. The first and second electric connectors are coupled together when an agitator on the top cover is aligned with a supporting top face of the base. A motor is mounted in the top cover and electrically connected to the second electric connector. A container can be placed on the supporting top face with the agitator extending into the container and with the first and second electric connectors electrically coupled together. The controller controls the motor to drive the agitator to agitate milk in the container to form milk froth or controls the heating element to heat the milk.

Abstract: Apparatus for producing so-called soft ice cream comprising a refrigerated feeding tank (12) for a liquid mixture (11) suitable for the preparation of soft ice cream, a group for pasteurising the mixture and a whipping cylinder (50). According to the invention, said group for pasteurising the mixture comprises a heating device (20) for an amount of mixture equal to at least one portion of product, a pre-cooling device (30, 30?) for said amount of heated mixture and a storage tank (40, 40?) for storing the pasteurised mixture at a constant temperature.

Abstract: The present invention relates to kitchenware of electrical appliance, A milk frother comprises a container and an electrical base unit. The container is provided with a separating disc that divides the container into an upper cavity and a lower cavity. A stirrer with slave magnetic element is provided atop the separating disc. A heating device, a rotatable device and a motor are provided beneath the separating disc. the present invention utilizes a separating disc to completely insulate the upper cavity that holds milk and the working circuit that operates the stirrer so that milk will not leak into the bottom of container to affect working circuit and the lubricant of motor ii will not leak into the upper cavity to contaminate milk. So this scheme should provide a sanitary and safe milk frother. The use of magnets provides a clean and environment-friendly way to drive stirrer. The stirrer is just positioned in the upper cavity so that the stirrer can be more conveniently disassembled for cleaning.

Abstract: In a device for treating a liquid foodstuff product containing a solid with a heat exchanger charged with the foodstuff product under pressure and/or a degasser, which is charged with a reduced pressure, followed or preceded by a pressure reduction device, the pressure reduction device has at least one brake pump through which the foodstuff product flows. In a method the pressure with which the foodstuff product is conveyed through the brake pump is reduced by a rotary movement of the brake pump.

Abstract: A tunnel pasteuriser comprises forward movement means (2) for moving products (3) to be pasteurised forward on a forward movement path along which there is a heating zone (4), a heat treatment zone (5) and a cooling zone (6). Each of said zones is divided into two or more sub-zones equipped with spraying means (10) for spraying a treatment liquid (11) onto the products (3) in transit in the sub-zone, and at least one tank (12) for collecting the liquid (11) that was sprayed on the products (3). In each heat treatment sub-zone (9) there are also means (20) for collecting the liquid (11) which wet the products (3) being treated. The collecting means (20) can be switched between a first operating condition in which they direct the liquid (11) collected towards the collection tank (12) of the relative heat treatment sub-zone (9), and a second operating condition in which they prevent the liquid (11) collected from reaching the tank (12) of the relative heat treatment sub-zone (9).

Abstract: In order to provide a device for frothing milk in a hot beverage machine, at least comprising a milk frothing nozzle, in which milk can be heated by means of steam produced externally or internally in the device and can be mixed with ambient air, preferably using the principle of a jet pump, the milk frothing nozzle comprising at least a driving nozzle, an air duct for supplying ambient air, one connection each for supplying steam as driving agent and milk, and an outlet for milk foam, wherein the contamination of the air duct by milk is as far as possible prevented, it is proposed that the air duct is integrated in the driving nozzle and has an inner diameter of at least 1 mm, and that in a section of the air duct outside of the driving nozzle, an air nozzle with a reduced cross-section is arranged. Single drawing.

Abstract: A food product heat treatment apparatus for heat-sensitive fluid food products, including an inlet for supplying the food product, an outlet for discharging the heat treated food product, a holding device downstream the inlet for holding the food product a specific time at a specific temperature, and a back pressure device downstream the holding device, wherein the holding device is a positive displacement holding device and/or a self cleaning holding device. A method for heat treating a heat-sensitive fluid food product, including supplying the food product to an inlet, heat treating the food product by holding the food product a specific time at a specific temperature in a holding device, providing a back pressure device downstream the holding device, and discharging the heat treated food product through an outlet, wherein the back pressure device includes a cooled valve and/or the food product is positively displaced through the holding device.

Abstract: A milk frothing device comprises a housing (2) including a container (10) for receiving the milk to be frothed, and a frothing means (20), wherein the container comprises a side wall (11), a bottom portion (13) and an inclined wall portion (12), wherein the inclined wall portion is inclined with respect to the side wall and is confined by the side wall and the bottom portion, wherein the container and the frothing means together form an asymmetrical arrangement.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

Abstract: A machine for the homogenization and thermal treatment of liquid and semi-liquid food products, for example ice creams, whipped cream, creams, chocolate, yogurt and the like, comprises a containment tank for the mixture and a centrifugal pump put in fluid communication with the bottom of the containment tank for drawing mixture from the tank and putting it back into the tank, heating and cooling means acting at the pump for heating and cooling the mixture in transit in the pump. The heating and cooling means comprise a thermal machine with reversible thermodynamic cycle and using carbon dioxide as refrigerant.

Abstract: The apparatus comprises a kneading channel slanting downwards from an upstream inlet end, which is open to receive curd to be kneaded, to a downstream outlet end, which is open to unload the curd. A pair of opposed augers are pivotally supported side-by-side in the kneading channel and are operatively connected to motor elements for rotating in opposite directions and moving the curd to the downstream end. First stem blowing elements are open to the kneading channel. A kneading chamber with plunger arms is arranged at the outlet end of the kneading channel for receiving the curd unloaded from the channel.

Abstract: The present invention is directed to a system and method for pasteurizing milk and colostrum for feeding to calves. The system includes a vat for storing milk or colostrum, a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light pasteurizing unit (“UV reactor”) that treats the milk without damaging important immunoglobulins.

Abstract: Methods and devices for frothing milk. The device includes a main body that forms a container for the milk, a cover fitting onto the main body, an agitator for frothing milk and a driver for driving the agitator. The driver is received at least partially in the cover. The driver is provided with a driver electric contact. The main body is provided with an upper main body electric contact and a first recess for receiving at least partially the driver. The first recess and the driver are shaped in such a way that electrical contact between the driver electric contact and the upper main body electric contact automatically is made when the cover is fitted on the main body and the first recess receives at least a part of the driver.

Abstract: The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.

Abstract: Systems and methods are provided for pasteurizing milk or other fluids, and for cleaning and disinfecting processing passageways prior to and after the milk processing. The disclosed pasteurization systems and methods have very low impact on the characteristics of raw, unpasteurized milk (e.g., texture, flavor, and/or nutritional value). For example, some systems and methods utilize a pump that operates at a very low flow rate (e.g., about 1 gallon per minute (GPM)) to prevent mechanical adulteration of the raw milk. Disclosed systems and methods for cleaning and disinfecting the fluid passageways also utilize a low-flow rate, and can use the same low flow pump that is utilized during pasteurization. A pressure pulser allows pressure to build up within the fluid passageways despite the low flow, and then releases the pressure to purge air from the passageways and to cause their interior surfaces to contact the cleaning fluid.

Abstract: The invention relates to a device for producing milk froth using steam and air, comprising a convergent-divergent nozzle for achieving a suction effect. A milk feed line is connected to the nozzle in such a way that milk can be drawn from a milk container into a nozzle under the suction effect. The nozzle is designed as a one-piece component created in an injection-molding process and contains a nozzle inlet opening, a nozzle outlet opening, and a milk feed line connection in the form of a milk intake fitting. The air inlet is located before a nozzle inlet opening of the nozzle with regard to the flow direction. A controllable air pump is provided to introduce air into the steam feed line.

Abstract: The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container (10) that is the subsequent packaging of the cheese or cheese product. According to the invention, the mixing is carried out immediately before the metering for a duration lower than 10 seconds and at a temperature higher than or equal to 60° C. in order to achieve a minimized thermal spoilage rate of the compound or each compound in said container for the entire product shelf life.

Abstract: A method for producing a product by microgelling and/or microparticulation of a preparation 4-containing whey proteins and a device for carrying out the method is provided. The method includes the preparation in a tank, and supplying the preparation 4 to a dispersal device. Shearing forces are constantly produced in the dispersal device which includes a rotating rotor for engaging in a stator. Direct vapour heating of the product, by way of a direct vapour heating unit at the dispersal device, to a temperature between 60 and 100 degrees Celsius occurs before discharge of microgelled and microparticulated product from the dispersal device.

Abstract: A food processing vat is provided with a zoned heat transfer system that includes a heat exchanger with a baffle that extends between a pair of spaced apart sheets. The baffle directs a flow of a heat transfer fluid through a void space between the sheets of the heat exchanger. The heat exchanger may also include multiple spaced apart posts that extend through the heat exchanger and around which the heat transfer fluid can flow. The posts and/or baffle may be defined by welded points of joinder between the sheets, and the sheets may be inflated to provide the space therebetween, such that the posts and/or baffles extend as webs of material that connect the sheets of the heat exchanger.

Abstract: A foaming nozzle which allows even an unskilled person to easily generate fine sustainable high-quality foam by spouting a high-pressure gas generated by a high-pressure gas generating device to a liquid to be foamed. A foaming nozzle is connected to a gas generating device for generating a high-pressure gas which has a pressure higher than an atmospheric pressure and spouting the high-pressure gas from the tip of the nozzle, and the foaming nozzle foams, while stirring, a liquid located in the direction of the spouting. The foaming nozzle has formed in the tip thereof at least two kinds of spouting holes for spouting the high-pressure gas. At least one kind of spouting hole is formed in a shape different from the shape of the other kind of spouting hole so as to spout the high-pressure gas at a speed different from the speed of the high-pressure gas spouted from the other kind of spouting hole.

Abstract: This invention relates to a flexible bag for storing raw milk where the flexible bag is for use in system comprising a cassette adapted to contain the flexible bag, where the flexible bag further comprises a spout, preferably with a screw top, and two or more perforations for fixing the flexible bag inside the cassette when the former is mounted in the cassette. Additionally, the invention relates to a cassette for use in a system comprising said cassette and the flexible bag, where the cassette comprises at least two sets of small pins, and at least two sets of cavities, where said cavities are adapted to receive said pins, and wherein said pins are constructed and placed such that they penetrate said perforations of said flexible bag, when said bag is placed inside said cassette.

Abstract: Apparatus for washing hydraulic circuits involved in the preparation of milk-based beverages in machines for automatically dispensing hot drinks and/or in machines for preparing and supplying espresso coffee, said circuits comprising at least one first hydraulic path which extends between a point for detachable connection to a milk storage vessel and the orifice of at least one pouring spout of a delivery device. A motor-driven pump is arranged along said first hydraulic path and valve means allow washing liquid, drawn from a source to reach said first hydraulic path. The apparatus envisages a hollow, detergent-containing, cartridge provided with unions which, when it is required to perform washing, allow connection of the orifice of said at least one pouring spout supplied by said first hydraulic path to the said connection point which can be detached from the milk source.

Abstract: The invention concerns a method for preparing foam from a milk-based alimentary liquid, including the successive steps of: a) spacing a quantity of alimentary liquid in a container associated with stirring members; b) heating said quantity of alimentary liquid to bring it in proximity to a first desired temperature level while mechanically stirring it at a first stirring speed, lower than the foam creating speed, and c) stirring said quantity of liquid at a second stirring speed, sufficient to make said liquid foam.

Abstract: A device for frothing and steaming milk has a steamer (1) and a steamer tube (3) connected to a steam conduit (2). The steam conduit (2) is provided with an air feeder port (6) which can be closed off. The steamer tube (3) has a temperature sensor (11) for sensing the milk temperature. The device has furthermore a controller (13) devised to open/close the air feeder port (6) as a function of the operating mode and/or sensed milk temperature. When the milk is steamed the air feeder port (6) remains closed whilst when frothing the milk it normally firstly remains closed until opened at a predefined milk temperature so that air can be mixed in the flow of steam.

Abstract: A transportable chocolate crafting system a casing box in which is arranged a plurality of heating compartments, wherein each of the heating compartments are configured to receive one of a plurality of containers that hold a quantity of chocolate. The containers are separately heated by a plurality of electrically-powered heating units, to melt the quantity of chocolate and to maintain the melted chocolate in a molten, flow able state. A control system or master controller detects a presence of a container in a heating compartment, detects a quantity of chocolate in the container, monitors a temperature of the chocolate in the container and controls an application of heat to the heating unit in the heating compartment in which the detected container is present, based on a calculated desired chocolate state and a calculated temperature gradient.

Abstract: A device for performing a process of treating a liquid such as milk during which air is supplied to the liquid comprises a detachably arranged liquid treating unit and a basic part (3) which is suitable for receiving and accommodating the liquid treating unit. The liquid treating unit has an air restriction for taking in air to be used in the liquid treating processes, wherein the air restriction comprises a pin (11) and a hole for receiving the pin (11). In particular, the pin (11) is rotatably arranged in the hole, wherein means (15, 16, 17) are provided for causing a rotation of the pin (11) in case of a movement of the liquid treating unit in and/or out of the liquid treating device. In this way, an automated pin rotation mechanism is realized, whereby any blockage of the air restriction may be destroyed, and a reliable functioning of the air restriction is ensured.

Abstract: According to one embodiment, a method receives a fluid comprising one or more ingredients. The method selects sonication settings to apply to the fluid to yield a desired result. The sonication settings include a frequency, a power, and a duration. The method applies sonication to the fluid according to the selected sonication settings.

Abstract: An object is to provide a milk foamer capable of smoothly and securely managing hygiene of a suction tube which sucks milk from a milk storage section. The milk foamer sucks the milk from a milk pack via the suction tube and mixes the milk and air with the milker to produce milk foam. The milk foamer includes a control unit which controls the production of the milk foam, and a cleaning unit which executes a cleaning operation of a route extending from the suction tube to the milker. The control unit prohibits the production of the milk foam and instructs the cleaning unit to execute the cleaning operation, in a case where a predetermined time elapses from the previous production of the milk foam.

Abstract: This disclosure relates to an apparatus and a method for heating a product stream, in particular a basic material for the beverage industry, and especially a milk drink or a mixed milk drink. Due to the fact that, in a heating module, a treatment channel is formed between alternating current electrodes in such a way that the product flows from the first electrode to the second electrode substantially in a main flow direction, the electrode spacing and the cross-section of the treatment channel can be dimensioned largely independently from one another and the energy input in the product as well as the flow behavior of the product can be optimized. This promotes uniform heating of the product and helps to avoid undesirable depositions in the treatment channel.

Abstract: A method and apparatus for producing a non-newtonian fluid product including a non-newtonian fluid base product including at least one second phase is disclosed. A second phase dispersion apparatus is disclosed which receives the at least one second phase and the non-newtonian fluid base product and disperses the at least one second phase within the non-newtonian fluid base product to produce the non-newtonian fluid product.

Abstract: A process for transferring energy to the contents of a vat. An embodiment transfers an amount of heat energy needed to heat cheese curd and whey inside the vat according to a specified time and temperature. An energy substrate, such as steam and/or water, carries heat energy to a vat jacket. The embodiment calculates the total process energy required to be transferred to the vat contents to cook the cheese in accordance with a recipe. The total process energy is a function of the energy input to the vat minus the energy output from the vat. Small losses of energy from the vat to the atmosphere occur. These small losses are accounted for by use of historical efficiency data for each vat. The historical efficiency is continuously monitored and any deviation from the historical efficiency is factored into the energy transfer calculation for subsequent cheese batches.

Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank (e.g.

Abstract: A machine for making yoghurt without requiring active bacterial cultures includes a milk dispenser, an ingredient dispenser, a heating unit and a cooling unit. In particular, a vending machine further includes a credit entry component. The ingredient dispenser system releases at least one salt of a non-toxic divalent cation and at least one non-toxic acidulating agent.

Abstract: Pasteurizing group (10) of liquid food mixtures comprising at least one—pasteurizing device (11, 12), at least one supply duct (13, 14) and at least one outlet duct (15, 16) for said liquid food mixtures associated with said at least one pasteurizing device (11, 12), temperature control means (17, 18) of said liquid food mixtures inside and/or leaving said at least one pasteurizing device (11, 12) and selective blocking means (35, 36) of said at least one outlet duct (15, 16).

Abstract: A bottle warmer and mixing apparatus comprises a mixing unit (50) arranged to agitate a bottle (3) to mix contents therein. A heating unit is arranged to heat the contents of the bottle. The heating unit is at least partially decoupled from the agitation generated by the mixing unit (50).

Abstract: A pasteurization system includes a liquid inlet configured to receive a liquid to be pasteurized. The system also includes a pump coupled to the liquid inlet for pressurizing the liquid. Further, the system includes a counter flow heat exchanger coupled to the liquid inlet and the pump, the counterflow heat exchanger configured to heat the liquid to a predetermined temperature for at least a predetermined time and configured to exchange heat between a flow of liquid in a first direction in a first channel with the flow of liquid in a second direction opposite the first direction in a second channel. A heating section that heats the liquid flow is integrated into the heat exchanger and heats at least a portion of the first channel or the second channel.

Abstract: A food product sterilizer includes a food product source and a regenerative heat exchanger configured to receive a flow of food product from the food product source. The heat exchanger includes an input channel configured to receive a flow of food product to be sterilized. The heat exchanger also includes an output channel fluidly coupled to the input channel. The output channel is adjacent the input channel. The output channel and the input channel are configured to transfer heat between the two channels. The heat exchanger further includes an integrated heating section of at least a portion of the input channel or the output channel. The heating section is configured to heat the flow of food product.

Abstract: A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (5), a foodstuff feed line (4), a steam feed line (7), and an air feed line (8) is provided. The foodstuff, steam, and air feed lines are connected in a fluid-conducting manner to the foaming chamber (5). The air feed line (9) includes an air valve (10) that can be controlled by a control unit (9), and the air valve (10) is an intermittent air valve in which, by use of the control unit (9), at least one state with a high air flow and a state with relatively lower air flow and/or with no air flow can be specified selectively. The control unit (9) and air valve (10) have an interacting construction such that the average air flow of the air valve (10) can be controlled by repeated switching between the at least two states of the air valve (10). The invention further includes a method for foaming the liquid foodstuff.

Abstract: The invention relates to a beverage preparation machine comprising an apparatus for frothing or heating milk, which apparatus is connected via a milk suction hose to a milk container, and a cleaning apparatus for cleaning the milk suction hose and the apparatus for frothing or heating milk by means of a flushing fluid. The milk can be sucked from the milk container into the apparatus for frothing or heating milk by means of a vacuum which can be generated in the apparatus for frothing or heating milk.

Abstract: A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a temperature between 60° C. and 85° C.

Abstract: The invention relates to a method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.

Abstract: A device for heating and foaming milk includes a steam-generating device to generate steam by heating water. The steam generating device has a steam outlet. A shut-off value is coupled to the steam outlet. A first line is coupled via the shut-off valve to the steam outlet of the steam-generating device so that steam can be discharged through the first line from the steam-generating device. The first line is selectively opened and closed with the aid of the shutoff valve. The first line has an outlet arranged to be submerged directly into a container which contains the milk to be foamed. A second line having an outlet is coupled to a pump to pump air into the second line. The outlet of the second line is arranged to be submerged separately and at a distance to the first line directly into the container holding the milk to be foamed, so that steam and air is supplied completely separate from each other during the heating and foaming of the milk.

Abstract: The present invention relates to a cooking device comprising a coupling housing having a detachable vessel with a detachable pulverizing blade, a screen formed on its lateral surface, a handle grip with a coupling point of contact, a sensor and a plate type of a heater on which a plurality of heat bands are installed to adjust the caloric value; a base coupled to the lower part of the coupling housing with a motor and a controller; a coupling part coupled to the handle grip with the coupling groove which has an electric point of contact to be connected the coupling point of contact; and a sensor control circuit having an input circuit to receive electric signals generated from two electrodes, a control circuit to control the operation of electric devices connected to an output circuit with the electric signals from the input circuit, and a safety circuit to check the operation of the control circuit.

Abstract: A dispensing device for milk and/or milk foam is provided that includes a mixing device for mixing steam, milk and/or air. A mixing device may include a chamber, a first line for the supply of milk into the chamber, a second line for a supply of steam into the chamber, a third line for the supply of air into the chamber, at least one outlet for dispensing the milk and/or the milk foam from the chamber, a valve including an adjustable regulating shaft for regulating the supply of milk and/or air into the chamber. By adjusting the regulating shaft between different predetermined positions at least one flow of milk may be switched on and switched off and/or altered and a flow of air may be switched on and switched off and/or altered. A dispensing device may further include a drive motor for adjusting the regulating shaft of the valve and a control device for controlling the drive motor.

Abstract: An appliance for conditioning a liquid made of or based on milk, in particular for preparing heated liquid or a cold or heated frothed liquid. The appliance includes a tank for receiving the liquid that is to be conditioned; a closed compartment secured to the tank; and an electric device located therein for imparting a conditioning effect to the liquid. The compartment is made water impervious and washable under running water without infiltration thereof into the compartment containing the electric device.